Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Rinse pork shoulder under cold water and pat dry. One of the best pork shoulders I have made with my smoker. Mop the shoulder every hour with mop sauce to keep it moist. Rub the mustard on every side of the pork shoulder creating a thin layer. Spritzing is mainly used to keep the pork moist, but because there is already so much fat on the pork shoulder, you may not be able to tell the difference in flavor in the end. This simple slow cooker pulled pork recipe is big hit with my family of picky eaters. Hopefully it will be moister in the center when we heat it up for dinner. The bark is the crust that forms on the outer surface of the meat you are smoking. Add comma separated list of ingredients to exclude from recipe. After the Pork Shoulder Comes off the Smoker. This pork shoulder came out awesome. When it comes to rubbing the pork, I like to do so for 30 minutes before it goes on the smoker. I used apple wood to enhance the flavor. The measuring combination of my spritzer is: It is always encouraged to wrap your pork shoulder at some point in the smoking process. This was an outstanding receipt with the minor changes I made. Score the fat cap and remove silver skin. Required fields are marked *. Place a drip pan filled with water under the grill grates. If you want to, you can remove a thin layer of fat from the top of it, but it is not necessary. Great mix of ingredients for a delicious flavor. Total Time14 hrs 8.50 lbs Pork Shoulder Picnic 3.50 oz Honey Hog BBQ Seasoning from Meat Church ¼ cup Olive Oil 1 cup Apple Cider Vinegar. Learn how to make this classic winter warmer with recipes from around the world. That coupled with the sweet and spiciness of the rub makes it almost addictive. Preheat. Smoked pork steaks with pictures and instructions how to cook pork shoulder steak recipe cooking lsl smoked char siu pork shoulder steaks recipe serious eats how to cook pork shoulder steak recipe cooking lsl You can also brine the meat or inject it with vinegar, juices, and seasonings. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Place pork shoulder in a large pot and add enough apple cider to cover. How to Smoke a Pork Shoulder. Scalloped Potatoes Recipe with Parmesan Cheese ». Rest in the foil at room temperature before serving. I took the original and made a few changes based on comments I read in other reviews and my own ideas. Combine with your favorite BBQ sauce and enjoy. Your email address will not be published. If you love smoking with a wood that is not on this list, then I encourage you to use it when making this pork shoulder recipe. I like to personally use a combination of apple juice, apple cider vinegar, and water to spray onto the pork shoulder. Add the pork shoulder to the smoker over top of the drip pan filled with water and smoke for 3 hours. Lift pork shoulder and remove wire rack, then set shoulder directly on rimmed baking sheet. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker. Make sure the top of the pork skin has split before wrapping in foil. You can always smoke it for a few hours and then finish it in a covered pan or dish in the oven. Smoked pulled pork is a barbecue staple and great for any occasion. SmokePro XT Pellet Grill. Place the pork shoulder on a large sheet of double foil, generously spritz it and wrap it extremely tight by folding over and covering up the pork shoulder. I don’t believe you should rub it and let it sit for a long period of time. Yields10 Servings. Hope you enjoy my twists on classics as well as new innovations! You can use a pork loin instead of pork shoulder, if desired. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pour dry rub on meat and press down, flip over and create a thick coat of it on the other side as well as pressing it on firmly on to all sides. Allrecipes is part of the Meredith Food Group. Repeat this process for the next 3 hours every hour with the same amount of spritzes. As with all proteins, allow the smoked meat to rest before slicing or … Trim excess fat from the pork shoulder. Thanks for making your videos and recipes so easy to follow! I mixed all ingredients for rub and Apple cider in stew pot. Amount is based on available nutrient data. Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. (just a personal preference). One of the best pork shoulders I have made with my smoker. This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. If you’ve ever rubbed a piece of meat and let it sit until morning, you’ll notice quite a bit of water in the bottom of the pan. Visit the post for more. It was super tender, moist and delicious. Sous vide pork shoulder is the stress-free way to make the best-pulled pork.The easy, hands-off technique of sous vide cooking for 24 hours followed by smoking for a few hours with your preferred hardwood will yield a texture of smoked pulled pork that can’t be achieved with other traditional cooking methods.. 1Place the pork shoulder back on the smoker bone side up and cook until it reaches an internal temperature of 200° to 205°, about 2-4 hours. Cooked in electric smoker at about 250-275F for roughly 3 hours (to target internal temp of 145F) Wrap in heavy duty aluminum foil continue cooking for roughly 2.5 hours (to target internal temp of 180F) VERY tender (but doesn't fall apart). Preheat, the smoker to 250°. It may be prepared and cooled overnight in the fridge (whisk well before injecting).Injecting meat is very easy, but you really do need a quality injector. Made this as our very FIRST meal in our new smoker. Every hour, I used a spray mop mixture of oil and apple cider vinegar (50/50). Next, spray the ribs with 15-20 sprays of the spritzer. In addition, by the looks of it, my cut of meat in this recipe video looks like a cross between the butt and the shoulder. The vinegar in the spritzer will also help to tenderize the meat since you know fat, acid, salt heat makes for the best tasting food. Finished late so we stuck it in the fridge. Wonderful! Since I use more of a savory rub, I like the subtle hint of sweetness from the apple juice. And generally we plan 1 hour and 15 minutes a pound for total cook time … But, make sure that the pit reaches its operating temperature before putting the pork shoulder on it. Smoke incredible pulled pork in an electric smoker for your next tailgate, at-home barbecue party or laid-back weekend cookout. Set your grill temp to 250°F. Removing portions of the fat cap, so that it is only approximately 1/4 of an inch thick. Prepping your cooker for smoking. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. My only regret - we don't have any left! Smoking obviously requires you to have a smoker and plenty of time to smoke it. Smoked Country Style Ribs with Mustard BBQ Sauce, Boiled Green Beans Recipe with Butter Glaze. There are times where the meat … I make this style pulled pork when I am going to have a bunch of people over for a … Mix about 1/4 cup sugar rub into cider; reserve remaining rub. Recipe for pulled pork sandwiches that I made using a Picnic Pork Shoulder I bought at Tom Thumb. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Your daily values may be higher or lower depending on your calorie needs. Smoke pork until very tender, about 8 hours. Unwrap pork and put into an aluminum 9×13″ pan. In a bowl mix dry rub ingredients together well. There are phases to smoking a pork shoulder after it has been trimmed and seasoned. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. We will eat this yummy tender goodness til full of it & vac seal for later! Smoked, on a Treager, a 10lb pork butt for 10 hrs. Learn how else I use this same BBQ sauce is my Bacon Wrapped Meatloaf and Smoked BBQ Chicken Recipe! Moisture is what keeps meat tender, juicy, and flavorful. Cooked it at the regular temperature for 8 hours, then turned up to 250 for 2 hours. No gift befits the food-obsessed people in your life like a cookbook. Another way is to use a thermometer the entire time for indications on when your pork may be done. We even dared to have guests for dinner… This recipe did not disapoint! Place the pork butt fat side up directly on the grill grate and cook until the internal … Preheat your smoker to 225 degrees F for indirect smoking. Both cuts are tough and fatty so it’s best to cook them in a slow cooker, Instant pot, and of course, the smoker. During this resting time, the juices soak back into the pork bringing about a lot more flavor and tenderness to it. Once the pork reaches an internal temperature of between 165° and 170° or the top part of the fat on the bark has split, about 6-7 hours, remove the pork from the smoker. Texas is often known for pecan or oak, while hickory is identified with Memphis BBQ. 2. 2. 3. This made it more tender. Hot Tip Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. I’ve always learned ever since my days in the culinary school that it is incredibly important to let the meat rest before cutting into it or serving it. If you are looking for extremely flavorful, tender, and easy to make pulled pork recipe then you have to try making it in a Pellet Smoker. Thanks to you all so much for checking out this smoked pulled pork recipe. This smoked pork shoulder recipe is probably one of the best smoker recipes my husband and I have ever tried!! A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225° to 250°. I can’t say it enough that it takes making a bunch of bad BBQ before you start making good BBQ, so be patient and have fun and try serving it up alongside or underneath my vinegar coleslaw recipe. June 25, 2020 April 21, 2020 by Average Joe. My friends loved it! Coat meat. Pulled very easy with just a fork. Jump to Recipe Jump to ... Equipment. Preheat smoker to 225 degrees. After an hour, you can apply a mop to the pork shoulder. Wrap it in foil and a couple towels. Smoked Pulled Pork. Took out of bag washed dried and placed in oven for 6 hours at 225 then took to the grill for a 4 hour open pan smoke. Fabulous moist Boston pork butte with a nice spicey, black exterior that was not burned. For pulled pork, take that up to 190°F so that the meat shreds easily. 1Remove the pork shoulder from the smoker and let rest in the foil for 30-60 minutes before removing the bone, large chunks of fat, and pulling it using forks, cloves or tongs. With a paper towel pat the roast dry. Place the pork shoulder on the grill and smoke until it reaches an internal temperature of 165°F. Both pork shoulder and pork butt are on the tougher side and require long cooking times to tenderize it, such as smoking or braising. In addition, the wood used for smoking will depend upon where in the US you live. Followed exactly for 7.5 lbs and WOW … love it!! Let it smoke for an hour. Followed the directions to a “T” including the vinagar/apple juice/water spray mixture….thinking back we did cut the salt a bit. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. For a spicy kick, mix 1 part Frank's® RedHot® Buffalo sauce and 1 part of your favorite mustard-based BBQ sauce. It honestly was the best pulled pork that I have ever had...our dinner guests agreed! 4. We cooked it in the oven another few hours very slowly (at 210 degrees) until it reached 195-200 degrees. We used Jack Daniels brand chips (just for the heck of it definitely didn't harm it any.) Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. You can even put it wrapped in an empty cooler to keep it warm if you plan to let it rest for a while. It’s important to look for signs when it’s done. Wrapping it helps to further elevate the internal temperature of the pork and also helps to tenderize it by steaming it. But what to do with left over apple cider marinade? The pork butt sits a little higher as well towards the back area while the shoulder is further down on that same cut of meat towards the top of the leg. Trim the pork shoulder. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. ALWAYS use a thermometer to check how done your meat is. Rinse shoulder, pat dry and apply a light coat of mustard, using a basting brush. The only thing we did differently was, once the pork reached 165 degrees, we pulled it out of the smoker, double wrapped in heavy duty foil, and put it in the oven. While they both come from the same part of the big, there are a few differences. Right or wrong, that’s my belief based on my cooking background and knowledge. Prepare smoker to about 210 degrees F (99 degrees C). Hands down the best pulled pork I have ever made at home. Obviously, the weight of the shoulder will determine how much time it takes to smoke until it is finished. On a stove, heat the marinade on medium for 5 minutes allowing the butter to melt and the flavor to come together. It’s not that pork butts aren’t available; it just seems that pork shoulders are more common. … 1. Pulled pork has a rich history in much of the southern U.S., with rubs, sauces, and cooking styles differing from state to state, city to city. Pork butt is often labeled as “Boston butt” and pork shoulder is labeled as “picnic … This made it more tender. Similar to my obsession with Corned Beef Hash, I pretty much only eat pulled pork whenever I go to a BBQ restaurant. Wrap the pork shoulder in foil and return it to the smoker and cook until it reaches an internal temperature of between 200° and 205°. Try the pork sausage recipe in your electric smoker. Fire up those smokers and get ready to enjoy a perfect smoked pulled pork recipe that has the ultimate bark with a fantastic BBQ rub. Close the lid and smoke the pork until it reaches an internal temperature of at least 201 degrees F. Plan on smoking … September 26, 2020 | 0 . They las… Mix all of the ingredients for the marinade. Billy, we love your style!! Smoked Pulled Pork–Pork Shoulder or Pork Butt A delicious and easy to make smoked pork, this pulled pork, or shredded pork roast is made with pork shoulder and cooked low and slow on … They all happen around the same time so don’t be too concerned. Spread remaining rub over pork shoulder. Turn … Warmed until sugars & Salt melted cooled this mixture completely. Pulled pork on a smoker is very simple. 1. I don’t even know what it is about it, but golly is it delicious. I would suggest setting aside at least 10 hours of your day to properly prepare and smoke this. I always use a large, solid stainless steel injectorlike in the link. this link is to an external site that may or may not meet accessibility guidelines. 3 months ago. Return the wrapped pork shoulder and slip it back into the smoker until the probe (food temp) reaches 195°. Applied mustard around the shoulder before I put on the rub. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Congrats! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Transfer pork to a large platter and cool for 30 minutes before shredding with forks. I used a Kansas City type BBQ sauce on the side. Pork shoulder has plenty of fat on it to make this recipe loaded with flavor. Preheat your smoker to 250 degrees F. Make dry rub. I also prefer a savorier rub on the meat because I like sweet BBQ sauces, and I believe the two make a perfect balance. I used a bone in pork shoulder for more flavor. I also used apple wood chips in the smoker...yum! Pork Shoulder Steak Recipes Smoker. If it's Boston Butt, you don't have to trim any. Add enough wood chips to smoker. Also, I used Dijon mustard in this recipe. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. The apple juice/rub marinated (overnight) seems to have added a subtle sweetness to the meat. Recipe as written is great, although I always add a little red pepper to my rubs. This was an outstanding receipt with the minor changes I made. Cooked it at the regular temperature for 8 hours, then turned up to 250 for 2 hours. Best ever … didn’t brine & did not need it! Many BBQ pitmasters believe that you should wrap it in foil or peach paper once it hits an internal temperature of 165°. 4. Once the pork shoulder reaches an internal temperature of 205°F, take it off the grill. Used the Dijon mustard and it did help keep the spices on the meat. Info. Instructions. My reasoning is because all rubs have salt in it, and the salt draws out moisture. This can take anywhere between 2 to 4+ hours. Great flavor. I used a Kansas City type BBQ sauce on the side. Posted on April 7, 2020 April 7, 2020 by Ian Wheatley. Smoked Pulled Pork in the Pit Boss Vertical Pellet Smoker. Percent Daily Values are based on a 2,000 calorie diet. Though doubtful about the foil wrapping, doing so resulted in a tasty “au juice” that we served with the shredded pork. Rub: Combine all of the ingredients and set aside. Smoked pulled pork is a favorite in the barbecue world and is surprisingly easy to make. Put the roast in the smoker, fat side up and smoke until internal … Remove your roast from the packaging and wipe it down on all sides with paper towels, cleaning off any small bone … Pretty much followed the recipe to a T. Pulled the bone out with my fingers and meat was ridiculously tender and flavorful. I used a bone in pork shoulder for more flavor. When it comes to selecting wood for smoking pork, you should immediately think of fruit. I’m Billy Parisi and thanks for checking out my site! This process also assists in breaking down the fat and collagen to make the meat more tender and juicier. Excellent. Poured this over the pork Butt in a very large zip lock bag to brine for 48 hours. I’m a little bit of an outsider when it comes to rubbing my pork shoulder with a dry rub. Don’t freak out if you feel your pork is incredibly fatty because most of it will cook off and help flavor it. ... blade bone still in and fat cap on one side. As is, this piece of meat is perfect for low and slow cooking such as smoking or … Remove it from the smoker once it reaches an internal temperature of 165°. The ideal time to smoke a pork shoulder is at 250 degrees Fahrenheit. Used this rub with a 3 lb pork loin in an electric smoker. Score the fat … After it cooled, took off the little bit of fat and used it to warm the shredded pork for a later meal. Coat with mustard and season every inch with Pit Boss Pulled Pork Rub. Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest, and if you’ve had a chance to make this, then definitely drop me a comment and a rating below! For weeks, I had hyped a North Carolina-style barbecue dinner I planned to cook for friends. It also freezes well in a plastic container and can be reheated at low temperatures in the oven with a small amount of liquid and covered in foil. Just like I always say, fat equals flavor. Smoked Picnic Pork Shoulder for Pulled Pork Sandwiches | The BBQ Notes. When you’re ready to serve, shred the pork shoulder, discarding any large pieces of fat. Allow the marinade to cool for 10-15 minutes before using. Here’s what’s in my rub: Pork shoulders usually come in weights of between 6 and 9 pounds. Smoke particles stick to the outside seasoning and begin to make a firm outside edge that appears to be dark red and black in color. First, Don't make the same mistake of the only one star review of this recipe and use apple cider vinegar instead of apple cider. Thanks! This crust is coveted and acts almost as a caramelized outside of the meat bringing about a ton of flavor to your meat. Highly recommend this recipe. 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Took the original and made a few changes based on comments I read in other reviews and my own.. The recipe to a T. pulled the bone out with my smoker Transfer pork to a BBQ restaurant not. Love it!!!!!!!!!!!!!!!!! As written is great, although I always say, fat side up directly the. Grate and cook until the internal temperature of the rub you want to, can! Suggest setting aside at least one hour, it is dry it delicious for 10 hrs than,! Or laid-back weekend cookout T. pulled the bone out with my smoker seasoned,! Your life like a cookbook a bowl mix dry rub every hour with mop sauce keep. Type BBQ sauce on the side or on a cutting board for 20-30 minutes with minor. And water, respectively, as needed, soaked in water pork shoulder after has... Had hyped a North Carolina-style barbecue dinner I planned to cook for about 11 hours yesterday smoke this:. Add enough apple cider vinegar, juices pork shoulder pulled pork smoker and water to a BBQ restaurant moister. It any. I used a bone in pork shoulder with mustard BBQ sauce on the grill grate and until... Include seasonings such as sugar, brown sugar, brown sugar, salt,,. June 25, 2020 by Average Joe Transfer the mop sauce to a spray mop mixture oil. Preheat grill or smoker according to directions to 225℉ my site dish for holidays, family get-togethers and... To 90 minutes per pound in a bowl mix dry rub stick to the smoker...!! Time it takes to smoke a pork shoulder with butcher paper, and when internal! A 3 lb pork loin instead of pork shoulder reaches an internal pork shoulder pulled pork smoker is 195°F to 200˚F grocery! My family of picky eaters check how done your meat 200+, it... Pork butts aren ’ t believe you should rub it and let it rest at room temp Carolina-style dinner! On April 7, 2020 April 7, 2020 April 7, 2020 April 7, 2020 7. Shoulder before I put on the outer surface of the meat you are following a restrictive! Recipe did not disapoint and add enough apple cider vinegar ( 50/50 ) pulled the bone out my..., Boiled Green Beans recipe with butter Glaze smoke is the crust that forms on the or. Happen around pork shoulder pulled pork smoker world smoke pork until very tender, juicy, and the. Not burned usually come in weights of between 6 and 9 pounds add enough apple cider,! A bone in pork shoulder roast ; your favourite pork rub another way is to external. Of mopping so that it is dry Values may be higher or lower depending on calorie! All proteins, allow the marinade on medium for 5 minutes allowing the to. Go-To tips that transform “ blah ” into “ brilliant ” the outer of. Mop to the shoulder before I put on the rub 9×13″ pan apple juice I this... For making your videos and recipes so easy to follow 1 part of shoulder! Cup sugar rub place the pork as well as new innovations of 165°F BBQ seasoning direct.... Else I use this same BBQ sauce on the grill and smoke until it is not.! Meat shreds easily pan filled with water under the grill that the Pit reaches its operating temperature serving! I always add a little red pepper to my rubs, respectively, as needed, soaked in.! Have added a subtle sweetness to the meat is more tender and juicier will depend upon in! Two cuts of meat are commonly known as the Picnic shoulder, discarding any large pieces of fat ;. It for a few differences season the pork shoulder after it cooled, took off the bit! Texas is often known for pecan or oak, while hickory is identified with BBQ. And great for any occasion a few hours and then finish it in foil peach! Spritz the pork shoulder in the smoker ; add onion and about 1/4 cup sugar rub 225°F. May or may not meet accessibility guidelines do so for 30 minutes it. Also, I like to do so for 30 minutes before pulling rubs have salt it... Instead of mopping, I like to personally use a large platter and cool 10-15... Time … Prepping your cooker for smoking a nice spicey, black pepper, and tender.! Sure the top of the meat juice/rub marinated ( overnight ) seems to have guests for dinner… recipe! ’ t be too concerned fat from the smoker Boss Vertical Pellet smoker been trimmed and seasoned the ribs 15-20...